文章基本信息

标题：COLOUR CHANGE AND WEIGHT LOSS DURING THE ROASTING PROCESS FOR PRODUCTION OF CAROB POWDER
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作者：Hilal Şahin-Nadeem ; Ayhan Topuz ; Aslı Arslan Kulcan 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2017
卷号：42
期号：3
页码：252-260
DOI：10.15237/gida.GD16067
出版社：Association of Food Technology, Turkey
摘要：The effect of different roasting times (0, 5, 10, 15, 20, 30, 45, 60, 75 and 90 min) and temperatures (135, 150 and 165 °C) on the weight loss and apparent colour change of carob powder was investigated. The roasting time and temperature significantly (P<0.05) affected the colour parameters L and b and weight loss of the samples. However, the colour parameter a was only affected by the roasting time. The total colour difference increased by about 60 % when the temperature was increased from 135 to 165°C. Furthermore, the significant changes in weight loss ( WL) and colour parameters were simulated using three-dimensional models. The changes in L were well described by the paraboloid model, whereas the Gaussian model was more suitable to describe the weight loss and total colour difference of the carob powder
关键词：Ceratonia siliqua L.; carob powder; roasting; weight loss; colour